Time to Make the Pesto!

I only planted one basil plant this summer.  Thankfully, I put it in a pot that could by moved, since Boss, my rescue dog, thought it was a fabulous place to relieve himself.  Now it sits on a bench, well out of his range.  And I have more basil than I could possibly use, so it’s time to make pesto and freeze it for the winter.  Consider this a head-start on your homemade Christmas gifts!

pesto

  • 3 cups basil
  • 4 tsp chopped garlic (about 8 cloves)
  • 3/4 cup pine nuts
  • 1/2 cup coarsely grated Parmesan cheese
  • 1/4 cup lemon juice
  • 1/8 cup olive oil
  1. Mix everything except lemon juice and oil in blender or food processor.
  2. Blend well.
  3. Add olive oil and lemon juice and mix to combine.
  4. Will keep in fridge for 2-3 days, can store frozen through the winter.

printable version

These are the jars I like to use for basil.  Nice wide mouth, but not such a large amount that it starts to brown before you can use all of it.

I’m linking up with The Mommy Club Resources and Solutions and Whatever Goes Wednesday.

*This post contains affiliate links.

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